Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels
Zhi Yang, Liliana de Campo, Elliot P. Gilbert, Robert Knott, Lirong Cheng, Ben Storer, Xiaoling Lin, Lan Luo, Shubham Patole, Yacine Hémar
Topics & Concepts
Small-angle X-ray scatteringMaterials scienceRheologySmall-angle neutron scatteringChemical engineeringIonic strengthPhase (matter)Neutron scatteringScatteringComposite materialChemistryOpticsAqueous solutionOrganic chemistryPhysicsEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties